Sweet & Sticky Tofu Bowl

Ingredients:

• 1 packet of firm tofu, pressed and cubed

• 1 punnet of mushrooms, sliced

• 2 large cloves of garlic, (3 small), minced

• 1 knob of ginger, minced

• 3 stalks of spring onion, chopped. (save the green leaves for garnish)

• 1 tbsp of coconut oil

• 5 tbsp of maple syrup or agave syrup (honey if not vegan)

• 2 tbsp of sesame oil

• 4 tbsp of soy sauce

• 1 tbsp of corn starch

• 3 tbsp of “oyster” flavoured sauce (vegan)

• 1 cup of rice

Optional garnish:

• Cherry tomato

• Rocket

• Sesame seeds

• Chilli flakes

Directions:

1. Begin by “pressing tofu”. To do this, place a few paper towels on a chopping board. Cut the block of tofu in half (lengthwise) and place it onto of the paper towels. Add another layer of paper towel on the top of the tofu. Place a chopping board on top of the tofu (or any other object you can find that is heavy and stable). Let the tofu press for 30 minutes - 1 hour.

2. Meanwhile, mince the garlic and ginger. Slice the mushrooms and chop the spring onion and set aside. In a medium sized mixing bowl add the soy sauce, sesame oil, oyster, and maple syrup. Mix until combined well and then add in the corn starch and continue to mix until all lumps of starch are gone.

3. Once tofu has been sitting for at least 30 minutes, slice it into 2cm cubes. To a non stick pan add coconut oil. Stir in garlic and ginger and sauté until fragrant.

4. Add in mushroom and tofu - cook for 2 minutes until tofu and mushroom have begun to get some colour (crisp up)

5. Add in the spring onions. cooking for another minute.

6. Pour in the marinade and keep stirring until sauce becomes thick about 3 minutes.

7. Serve hot with rice and add in extras for garnish. I like to add in some fresh rocket & cherry tomato for some fresh flavour.